Estos donuts glaseados los preparo en casa desde hace años. Son una receta de mi primer libro Loleta by Loleta y a lo largo de estos años no he cambiado ni una coma porque sencillamente son deliciosos tal cual.
Con agujero o sin él, rellenos o sin nada, de cualquier manera estos dónuts se convertirán en tu receta favorita. Son largos de hacer porque llevan levadura fresca de panadería que necesita su tiempo para fermentar, pero son muy fáciles y siempre salen ricos.
No sabía cómo te gustarían más, si rellenos o cubiertos de un delicioso glaseado, así que he decidido preparártelos de las dos formas para que puedas elegir cada vez que los prepares.
Ingredients
For the dough:
- 750 g de harina de fuerza
- 125 g sugar
- ½ teaspoon salt
- 25 g fresh baker's yeast or 9 g dry baker's yeast
- 225 ml milk
- 6 eggs at room temperature
- 1 teaspoon pure vanilla extract
- 190 g butter at room temperature
For frying:
- 1 liter of oil
vanilla frosting
- 200 g icing sugar
- 60 g of melted butter
- 1 ½ pure vanilla extract
- 60 ml of milk
Directions
We start this recipe the day before eating the donuts because the dough needs to rest. But it's very easy, don't be scared!
You'll want to start this recipe the day before you bake the donuts.
DAY 1
We put all the ingredients except the butter for the dough in the bowl of an electric mixer fitted with a dough hook attachment. We beat at medium speed for 10 minutes. After this time, we stop the mixer and add the butter. We start it again and let it knead for another 10 minutes (it is not necessary for us to be in front: we start it, set the clock and return after 10 minutes, add the butter and start kneading again for another 10 minutes).
We cover the bowl and let it rest in the refrigerator overnight.
DAY 2
We take the dough out of the refrigerator and put it on a floured work surface.
We cut 30 squares of baking paper large enough for a donut to fit well.
We put the dough on a floured surface and with the help of a rolling pin we roll it out to a thickness of 1.5 cm. With the help of a dough cutter approximately 7 cm in diameter, we cut circles of dough, passing the cutter through flour each time we are going to cut a donut. Then, with the help of a 2 cm cutter, we cut the hole, passing the cutter through flour each time so that it does not stick, and we put them on the cut pieces of paper and these on the tray with flour, leaving enough space between each donut.
We cover the trays with a clean kitchen towel and let them rest for approximately 2-4 hours or until they double in size.
We prepare a dish with absorbent paper and set up.
Prepare a frying pan with plenty of oil and heat to 180 °C. Very carefully, we take a donut by the paper and drop it into the oil with the paper. We fry only two at a time. When they are golden brown on one side (two minutes), we remove the paper from the oil, turn them over (it is easier with the help of some skewers) and let them brown for another two minutes on the other side.
You have to check that the oil temperature remains at 180 degrees.
With the help of a slotted spoon, we take out the donuts and place them on the plate prepared with absorbent paper and then let them cool completely on a rack.
For sugar glaze, we mix all the ingredients and beat with small whisks to ensure that there are no sugar lumps. We pass the donuts through the glaze and after a couple of minutes we can eat them. If you are able, one at a time... hahaha
Advice:
Servings: about 24 donuts
Preparation time: DAY 1 – 40 minutes + 1 night of rest DAY 2 – 40 minutes + 2 hours of rest time
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